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June 26, 2012

The summer is perfect for indulging on all those things you couldn't in the winter, slushies, milkshakes and of course ICE CREAM! But honestly, sometimes an entire ice cream bar or cone seems too filling for a snack.

These little homemade ice cream chocolate covered truffles are great for snacking but not over indulging. And they're extra special because when you make them homemade you aren't limited to just vanilla. Today I used Edy's Slow Churned Light Ice Cream in yummy black raspberry flavor.

Take your non-stick foil and place in the freezer on top of something flat.

Now, scoop out the ice cream into perfect balls. Okay, I know this is hard. Ideally, your ice cream should not be melty. I bought mine a couple hours earlier so it was a little too soft but if you don't mind waiting leave it sit overnight in the freezer, then 5 minutes before you are going to scoop take it out and let sit.

To scoop the balls skim your scoop over the top surface of the ice cream allowing the ice cream to fold over itself into a ball. Once you've scooped your ice cream, take the scooper to the freezer and unscoop the ice cream ball onto non-stick foil. Repeat for as many ice cream balls as you want.

Let the ice cream balls sit in the freezer for another hour or until hard. A couple minutes before your balls are almost done re-freezing take your chocolate and heat it up. Here's where my 'secret ingredient' comes in. Take two spoonfuls of coconut oil and put it in with the chocolate chunks. Coconut oil helps to give the chocolate an extra silky flavor. Also, it's great for chocolate covered strawberries. Yum! Plus, coconut is just amazing!

Put chocolate in the microwave for 30 second increments. Between each 30 seconds let it sit for one minute otherwise you could burn your chocolate and once you do that you need to throw it away because it's ruined. Only heat in microwave 2 at most 3 times. The chocolate should be a very thin consistency. If it is thick, add another scoop of coconut oil. If it is too thick it will melt the ice cream before you can get it to the freezer. You can also add peanut or toffee to the chocolate if you like. Once your chocolate is ready and your ice cream balls are hard, take a fork and pierce a ball (preferably on the side that was resting on the foil) and dip into chocolate quickly. Try to get the entire ball covered but don't leave in the chocolate too long or it will melt and fall off. This is why it's better to have thin chocolate.

Once your ball is covered take it immediately back to freezer and place on non-stick foil. Rest it on the side where your fork was. Tricky, tricky. Repeat for the rest of your ice cream balls. Don't let the balls sit outside the freezer while you are dipping or they will melt and loose their shape and break apart in the chocolate. You can add sprinkles at this step if you like. They look so pretty that way.

Let freeze for a couple hours or until hard. Then remove from freezer and SERVE!

Edy’s® Slow Churned Light Ice Cream is churned slowly for all the rich & creamy taste of regular ice cream, but with half the fat and one-third fewer calories. Now that’s a reason to smile. Give a smile with Operation Smile: http://www.facebook.com/EdysIceCream For every ice cream smile captured in a photo and uploaded to Edy's Facebook Page, Slow Churned will donate $5 to Operation Smile. By the end of the summer, the goal is to give away more than 25,000 scoops of ice cream, capture 25,000 ice cream smiles and gift 500 surgeries/smiles to children in-need. I submitted a photo of Molly see here!

“Disclosure: Compensation was provided by Nestle via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Nestle.”